Rotisserie Chicken Broth (from leftovers)
The easiest recipe to make rotisserie chicken broth with leftovers and give a flavorful upgrade to your meals.
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Ingredients
- 1 rotisserie chicken carcass, with some meat tidbits left in the bone and skin discards if you have them
- 2 ribs celery, chopped
- 2 medium carrots, quartered
- 1 large yellow onion, quartered
- 2 bay leaves
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 8 to 10 peppercorns
- 12 cups cold water
Instructions
Simmer:
- Place all the ingredients in a large soup pot and bring to a boil over medium-high heat. Reduce the heat to a simmer for 3 to 4 hours. Occasionally, skim off any foam that comes to the surface.
Strain:
- Remove the chicken carcass and strain the broth through a fine-mesh strainer. Transfer the broth into jars.
Store:
- Refrigerate the chicken broth for 1 week or store it in heavy-duty zip bags in the freezer for 2 to 3 months.
Nutrition
Serving: 1 cup | Calories: 16kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 39mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3405IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.2mg
